Remove the puff pastry and cream cheese from the refrigerator and allow them to sit at room temperature for about 40 minutes until softened.

In a small bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and almond extract until smooth and creamy.

Unfold both puff pastry sheets carefully and remove any paper backing. Place each sheet on lightly floured parchment paper. Gently roll the sheets with a rolling pin to smooth out any creases or folds.

Using a knife or pizza cutter, make small notches at both ends of each pastry sheet, then make diagonal cuts along both sides, leaving approximately 4 inches uncut in the center.

Transfer each sheet on parchment paper to separate baking sheets. Spread the cream cheese mixture evenly along the center strip of both pastries. Spoon the cherry fruit filling over the cream cheese layer.

Fold the notched ends of the pastry up first. Then braid the strips by alternating from each side, overlapping them across the filling.

Place both trays in the refrigerator and chill for 30 minutes.

Preheat the oven to 375°F. Whisk the large egg with 1 tablespoon of water to create an egg wash.

Carefully brush the egg wash over the braided pastry strips, avoiding the cut edges. Sprinkle the turbinado sugar evenly on top.

Bake the first tray for 28 to 30 minutes until puffed and golden brown. Remove from the oven and repeat with the second tray.